Georgian Garlic Chicken

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This was an extremely easy recipe that I had to share. I wanted to cook some chicken thighs, found a recipe for Georgian Garlic Chicken and adapted it so all of it could be cooked in one skillet. The garlic is pureed in a mixture of water and milk, and the chicken is simmered in it until done. If you like garlic a lot, this is a good recipe for you.

Be sure to make a starchy side (rice, mashed potatoes, bread, etc.) to soak up this sauce. I cut up my serving of chicken, mixed it into my brown rice, and drizzled the garlicky sauce all over it. Very simple, comforting and flavorful.

Georgian Garlic Chicken

(adapted from this website)

Ingredients:

  • 4-5 chicken thighs, skin on and bone-in
  • 2 tbsp. olive oil
  • 1/2 cup water
  • 1/4 cup milk
  • 10 cloves garlic
  • salt and pepper

Directions:

  1. Pat the chicken dry with paper towels. Generously salt and pepper both sides. Heat olive oil on medium heat and sear the chicken skin side down until golden brown, around 10 minutes. Flip and brown the other side, around 5 minutes.
  2. Using a blender or hand held blender, puree water, milk and garlic until smooth. Set aside.
  3. Drain grease from skillet. Add the garlic sauce into the skillet with the chicken, bring to a boil then simmer on low, covering with lid, for 15 minutes or until chicken is cooked through.
  4. Serve over rice, potatoes, or with a side of bread to soak up sauce.

*To make a thicker sauce, make a cornstarch + water slurry and add a teaspoon at a time, stirring into the sauce until it’s thickened to your liking.

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Directions with Photos:

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Pat the chicken dry with paper towels. Generously salt and pepper both sides. Heat olive oil on medium heat and sear the chicken skin side down until skin is golden brown, around 10 minutes.

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Flip and brown the other side, around 5 minutes.

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Using a blender or hand held blender, puree water, milk and garlic together until smooth. Set aside.

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Drain grease from skillet. Add the garlic sauce into the skillet with the chicken, bring to a boil then simmer on low,

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covering with lid, for 15 minutes or until chicken is cooked through.

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Serve over rice, potatoes, or with a side of bread to soak up sauce.

Orange Chicken

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We can talk about authentic Chinese food vs. American Chinese food but I’m in my mid 30s, I was born in the US, and I occasionally crave greasy, deep fried chicken covered in a sweet sauce. I won’t deny it, and I won’t say authentic is better than Americanized. To me, Americanized Chinese is in it’s own category. OBVIOUSLY it isn’t authentic, and I don’t care.

I am the Chinese American woman eating American Chinese food at the Chinese restaurant sitting across from my Caucasian husband eating Authentic Chinese food because this is America and we do what we want!

Some Chinese restaurants don’t do a good job making  Orange Chicken, General Tso’s Chicken and Sesame Chicken taste different from each other. They all come out with the similar gloppy, syrupy sweet sauce to me. I could order Sesame Chicken and they could deliver General Tso’s and I’d eat it without realizing the difference. Also, most take-out Chicken dishes, being covered in sauce too long, become soggy and mushy with the batter separating from the chicken by the time you start eating it.

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Surprisingly the chicken for this recipe doesn’t come out greasy at all, and the batter fries up perfectly golden with all the craggily bits like Popeye’s chicken does. The sauce (with just the right level of sweet/tart) doesn’t make the chicken soggy and clings to all the cracks and crevices nicely. I can heat the leftovers up the next day and it will still retain it’s crunchiness and texture.

You can use white meat (tenderloins or breast) or dark meat (thighs) for this recipe. Dark meat will come out juicier, but I only had tenderloins, and that came out great as well.

Orange Chicken (adapted from Seriouseats)

Ingredients

  • For the Marinade:
  • 2 egg whites
  • 4 tablespoons dark soy sauce
  • 4 tablespoons Shaoxing wine
  • 6 tablespoons corn starch
  • 2 pounds chicken tenderloins or chicken thighs, cut into 1/2- to 3/4-inch chunks
  • For the Dry Coating:
  • 1 cup flour
  • 1 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • For the Sauce:
  • 2 tablespoon dark soy sauce
  • 1/4 cup Shaoxing wine
  • 1/4 cup Chinese rice vinegar or distilled white vinegar
  • 6 tablespoons low-sodium chicken stock
  • 8 tablespoons sugar
  • 2 teaspoon sesame seed oil
  • 4 teaspoons grated orange zest
  • 1/2 cup orange juice
  • 2 tablespoons corn starch
  • 4 teaspoons corn oil
  • 3 cloves minced garlic
  • 4 teaspoons minced fresh ginger
  • sesame seeds (optional)
  • chopped scallions (optional)
  • For frying:
  • corn oil (enough to cover halfway up one layer of chicken in pan)

Directions

1) Whisk the egg whites until frothy. Blend in the rest of the marinade ingredients. Set aside 1/2 marinade (to combine with dry coating later). Use the other half of marinade to coat the chicken, cover and set aside in fridge.

2) Combine the dry coating ingredients in a bowl. Add the marinade and mix with hands until clumpy. Put coating into gallon sized zip lock bag.

3) In another bowl, combine ingredients for sauce excluding the ginger, garlic and oil. Set aside.

4) In a large skillet, sauté the ginger and garlic in 4 teaspoons oil on medium heat for 2-3 minutes. Add the sauce and bring to a boil until thickened. Pour sauce into a bowl and set aside. Clean out pan.

5) Put chicken into zip lock bag with dry coating. Shake shake shake. Use your hands and squeeze the bag to press the batter onto the chicken. Squeeze and shake.

6) Coat the large skillet with enough oil to immerse a single layer of chicken halfway up. I do it this way to save from deep frying and wasting quarts of oil. Heat to medium high heat, then place chicken pieces one by one into the pan, not crowding it. You may have to fry it in batches. Fry one side of the chicken for 2-4 minutes, or until golden brown, and repeat on the other side. Remove chicken to a plate, and repeat batches until finished.

7) Pour sauce on top of chicken, sprinkle sesame seeds or chopped scallions if you wish. Serve over rice.

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Directions with photos:

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Whisk the egg whites until frothy.

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Blend in the rest of the marinade ingredients. Set aside 1/2 marinade (to combine with dry coating later). Use the other half of marinade to coat the chicken, cover and set aside in fridge.

Combine the dry coating ingredients in a bowl. Add the marinade and mix with hands until clumpy (sorry no pics, imagine clumpy batter). Put coating into gallon sized zip lock bag.

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In another bowl, combine ingredients for sauce excluding the ginger, garlic and oil. Set aside.

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In a large skillet, sauté the ginger and garlic in 4 teaspoons oil on medium heat for 2-3 minutes.

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Add the sauce,

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and bring to a boil until thickened. Pour sauce into a bowl and set aside. Clean out pan.

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Put chicken into zip lock bag with dry coating. Shake shake shake. Use your hands and squeeze the bag to press the batter onto the chicken. Squeeze and shake.

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Coat the large skillet with enough oil to immerse a single layer of chicken halfway up. I do it this way to save from deep frying and wasting quarts of oil. Heat to medium high heat, then place chicken pieces one by one into the pan, not crowding it. You may have to fry it in batches. Fry one side of the chicken for 2-4 minutes, or until golden brown,

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and repeat on the other side. Remove chicken to a plate, and repeat batches until finished.

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Pour sauce on top of chicken, sprinkle sesame seeds or chopped scallions if you wish. Serve over rice.

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Enjoy!

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